- Juice from 3 oranges
- Juice from 2 limes
- 6 Tbsp olive oil
- 1/3 cup minced fresh parsley
- 2 Tbsp minced oregano
- 1 tsp salt
- 2 minced garlic cloves
Mix ingredients together. Reserve 1/3 to serve with the finished meat.
Trim all excess fat and silver skin from the pork loin. At least 3 hours and up to overnight before you plan to grill, place the pork loin in a resealable bag and pour the marinade over the top.
When you are ready to grill, remove the pork from the marinade and dab them dry. Set up your grill with a hot zone and a warm zone, sear the meat on the hot zone, then transfer to the warm zone. Cook the pork until the internal temp reaches 155º – 160º. I was using a BGE and kept the temp steady at about 375º.
Remove from heat. Let rest for at least 10 minutes. Slice pork into thin slices and serve with the reserved marinade.
Kimps Ace Hardware is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Big Green Egg smoker for the use of this blog.
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